I’ve never been a fan of sweet potatoes topped with marshmallows, although I know many people love them.

Here’s a sweet potato recipe that might just make you dump that bag of marshmallows. It’s adapted from a recipe by June restaurant’s Chef Vuoc Long in Seattle. This recipe yields about 4 to 6 servings. It is a little more work than the traditional dish, but really worth the effort.

3 to 4 sweet potatoes (2 pounds after cooking)

2 eggs

1 cup grated Parmesan cheese

4 to 5 cups flour

1 tablespoon olive oil

1 teaspoon minced garlic

3 tablespoons minced shallot

2 to 2 1/2 cups brown chicken or turkey stock

1 cup frozen peas

1 cup frozen pearl onions

½ cup butter

1/4 cup chopped parsley

¼ cup chopped mint

Boil potatoes in salty water until tender. Peel them. While still warm, mash them with salt and pepper, eggs, cheese, and enough flour to make pliable dough, which you roll out into a long cylindrical strip, about 1 inch in diameter.

Cut the strip into one inch pieces and blanch them in salted water until they float to the surface. Reserve them on a plate until you have finished blanching all the pieces of sweet potato dough.

In the meantime, melt the butter and olive oil in a wide saucepan. When butter is sizzling, add shallots. After one minute, add garlic and stir together. Then add dumplings and crisp them a little in the butter/oil mixture, shaking the pan so all sides heat up and crisp. Add the stock and bring to a simmer. Then add pearl onions and peas. Simmer for 5 to 10 minutes to thicken the stock and create a “sauce.” When ready to serve, add parsley and mint. Taste for salt and pepper.

Meanwhile, Foodandthings is getting a little bit of a makeover–not a total facelift, just a few nips and tucks. Let us know what you think.

There will be the same great content. Plus, for all you ice cream lovers–and who isn’t?–more photos, stories and other stuff about ice cream.

Why?

Well, I love ice cream. Plus, my book Ice Cream is coming out in April. Of course I’m hawking it on the site. But I’d also like to hear from you about your favorite ice cream stories. Like your memories of the ice cream man or how you ate an entire quart of Cherry Garcia after you broke up with your boyfriend.